Serves: 12
Total Calories: 85
1. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
2. In a medium baking pan or shallow baking dish, evenly spread the coconut in a thin layer. Bake, stirring every 5 minutes, until lightly browned throughout, about 15 minutes. Remove and let cool. Raise the oven heat to 350°F.
3. In a medium bowl, combine the cooled coconut, rice cereal, egg whites, sugar, vanilla, and coconut extract stir with a spatula until well combined. Moisten your hands and shape the mixture into walnut-size balls, compacting the balls so that they hold together. Place on the prepared baking sheets. Bake until lightly browned, about 20 minutes cool at least 30 minutes on a rack before serving.
EXCHANGES
1/2 Carbohydrate
1/2 Fat
NUTRITION FACTS
Calories 63
Calories from Fat 23
Total Fat 3g
Saturated Fat 3g
Cholesterol 0mg
Sodium 65mg
Carbohydrate 10g
Dietary Fiber 0g
Sugars 8g
Protein 1g
This Coconut Macaroons recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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